Recipe for Prawn Soup (Jhinge ka Soup)

Ingredients: 450 gm large prawns, shelled and de-veined 3 tsp chopped garlic cloves 4 tbsp fish sauce salt and pepper 4 tbsp vegetable oil 2 onions - sliced grated rind of 3 lemons 4 tbsp jaggery 2 large tomatoes - peeled and chopped ? ripe pineapple - chopped 1 litre fish stock - prepared from the prawn shells 4 tbsp tamarind- strained after being soaked in water 2 tbsp bean sprouts 4 red chillies - deseeded and chopped Garnishhandful of chopped mint slivers of spring onion

Method:
Combine the prawns, garlic and 2 tbsp of fish sauce. Marinate for 30 minutes. Heat oil; add onions and lemon rind - soften slightly. Add sugar and tomatoes; continue cooking for 3 minutes. Stir in pineapple followed by stock, tamarind and 2 tbsp of fish sauce. Simmer 5 minutes. Stir in prawns, bean sprouts and chillies and cook for a further few minutes. Re-season. Serve hot garnished with mint sprigs and spring onion slices.

Recipe By: Roopa Gulati (Soups - Non Vegetarian)


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